A swirl of chocolate and espresso is the dark layer, and a rich vanilla pound cake is the white part. Ground walnuts are in the batter giving it a nice texture and depth of flavor.

I ground up my walnuts in a food processor. The recipe calls for 1/4 c of coffee and 1 teaspoon espresso powder. I don't have coffee lying around so I added 1/4 c hot water and 1 1/2 t espresso powder; the "mocha" wasn't that strong so I would increase that next time or be sure to use brewed coffee.